Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Naveena, B. M.; Sen, Arup; Muthukumar, M.; Babji, Y.; Kondaiah, N.

doi:10.1016/j.meatsci.2010.11.004

Cited by 30 publications

(25 citation statements)

References 25 publications

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“…From a similar perspective the incidence of ammonium hydroxide in concentrations of 0.5%, 1% and 2% in the quality of hamburgers was studied during 9 days yielding important results regarding the reduction of the CRA to the highest concentrations of the agent, the researchers argued this fact in loss of the buffering capacity of the proteins as the distance from the isoelectric point increases, all this is linked to the increase of the pH, by the union of water molecules through hydrogen and ionic bonds to the hydrophilic sites of the polypeptides. In contrast the values of Hunterlab; technique widely used for the determination of color in food meat products [52,53], increased for a* (redness) and b* in treated hamburgers compared to the control, the color readings corroborate the positive effects of ammonium hydroxide on the red hue of milled meat during storage in refrigeration in anaerobic medium, another particular revelation under these conditions is the reduction in the percentage of metamiogloblina in the samples with ammonium hydroxide until 9 days , probably caused by the oxidation of myoglobin in the control samples, generating an undesirable brown color, the incorporation of ammonium inhibits the formation of metamiogloblina becoming an effective treatment during refrigerated storage in the anaerobic conditions reported by the authors [54]. Ammonium hydroxide can also be used by the curing method [55] who used ham samples with PSE and DFD meats under the technology of Beef Products Inc., after the cooking process, the ammonium-enhanced hams had a higher pH for both types of meat, in contrast the control treatments had greater loss by cooking, compared with the DFD treatments, this study don´t found significant differences with respect to the moisture measurement in the meat / treatment type interaction as well as in the oxidation of lipids; Sensory evaluation data consisting of 150 panelists showed that hams with ammonium hydroxide had better qualification for general appearance and color, for the consumers the hams treated had better attributes of palatability and flavor in the two types of meat PSE and DFD, for all the above, the researchers report that the technology applied by the meat company of Roth is a viable method to sensorially improve hams and that can effectively raise the ratings for products made from PSE meat.…”

Section: Researchessupporting

confidence: 78%

Effect of ammonium hydroxide on quality of meat products

Acevedo-Correa¹,

Rodriguez-Meza²,

Martelo³

2018

ces

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This review summarizes the research on the use of ammonium hydroxide a very controversial chemical substance, generally used in the meat industry as a pH regulating agent, control of microorganisms, to increase the quality parameters of meat products among others. It provides a broad view of the controversy surrounding its use, until addressing the studies carried out by some authors, their main conclusions and the most important forms of detection; Although the research on ammonium hydroxide in food is very limited, it will be possible to appreciate all the benefits of this chemical agent. The results of this review show that the correct application of ammonium hydroxide following the principles of good manufacturing practices and established food standards contribute to improve some quality characteristics of meat derivatives, developing products with low activity of pathogens such as Escherichia Coli and Salmonella, innocuous and with longer useful life, nevertheless it is necessary to incorporate more research to comprehend in a broad way the mechanism of action in different percentages including as a chemical agent.

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Section: Researchessupporting

confidence: 78%

Effect of ammonium hydroxide on quality of meat products

Acevedo-Correa¹,

Rodriguez-Meza²,

Martelo³

2018

ces

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“…Vitamin C has been used in various ways to enhance the lean colour stability of meat during display (Sahoo and Anjaneyulu 1997;Naveena et al 2006;Yin et al 2006;Friedrich et al 2008). Recently, Naveena et al (2011) indicated the potential antioxidant and myoglobin redox stabilizing effect of ammonium hydroxide in ground buffalo meat patties. Little information is available on the blooming and retail display of buffalo muscles and use of vitamin C in buffalo meat.…”

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confidence: 99%

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

et al. 2012

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Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 min; no further changes occurred. In another study, top round cuts were kept at ambient temperature (36±2°C) and evaluated for instrumental colour during display. The instrumental redness value (a*) and chroma significantly increased (P<0.05) after 12 h of display. During storage at refrigerated temperature, treatments consisted of injecting muscle section with 5 % by weight of 0.5, 1 and 2 % vitamin C solutions and a non-injected control (0 %). Each part was evaluated for instrumental colour changes and sensory traits (colour and discoloration score) at 0, 3, 6 and 9th day of refrigerated storage. The a* value (redness) increased significantly in all vitamin C treated buffalo meat samples as compared to control stored at 4°C. The chroma was significantly higher (P<0.05) in treated meat as compared to control. Buffalo meat containing vitamin C maintained the desired red meat colour throughout the storage period. The buffalo muscle treated with 2 % vitamin C was more effective in preventing discoloration than treated with 0.5 and 1 % vitamin C. In our study it is evident that as colour bloomed, a* value (redness) increased which indicated that buffalo muscles became redder immediately after exposure to air during blooming and retail display. Vitamin C at levels between 0.5 and 2 % will minimize the rapid discoloration that occurs at the muscle surface. However, 2 % concentration of vitamin C was more effective in minimizing the discoloration and improving colour stability.

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“…In addition, Naveena et al . () reported that TBARS in ground buffalo meat were substantially reduced on days 3, 6, and 9 of refrigerated (4C) storage by mixing with as little as 0.5% ammonium hydroxide. Thus, it is likely that the ammonium hydroxide applied to the LFTB used in the present study was responsible slowing the rate of autoxidation in ground beef.…”

Section: Resultsmentioning

confidence: 99%

“…This is the first experiment to note an antioxidant effect of LFTB in fresh ground beef; however, research has indicated that the inclusion of ammonium hydroxide effectively reduced TBARS in beef longissimus lumborum steaks after 14 days of retail display (Parsons et al 2011), as well as beef triceps brachii and rectus femoris steaks after seven days of retail display (Hamling et al 2008a). In addition, Naveena et al (2011) reported that TBARS in ground buffalo meat were substantially reduced on days 3, 6, and 9 of refrigerated (4C) storage by mixing with as little as 0.5% ammonium hydroxide. Thus, it is likely that the ammonium hydroxide applied to the LFTB used in the present study was responsible slowing the rate of autoxidation in ground beef.…”

Section: Raw Ground Beef Patty Qualitymentioning

confidence: 99%

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Moon¹,

Yancey²,

Apple³

et al. 2016

Journal of Food Quality

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Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee‐Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P < 0.05), whereas TBARS values were decreased (P < 0.05) on days 1, 2, and 4 of display, with increasing LFTB percentage. Cooking loss was lowest (P < 0.05) in 20% LFTB patties, whereas LKSF declined (P < 0.05) with increasing LFTB inclusion. Thus, LFTB incorporation up to 20% improved the quality of fresh ground beef patties and tenderness of cooked patties, without detrimentally impacting (P > 0.07) cooked color. Practical Applications Lean finely‐textured beef (LFTB) is a product made using an advanced meat recovery system from high‐fat, beef trimmings, and LFTB is treated with food‐grade ammonia to increase product pH and reduce potential pathogenic bacteria contamination. Even though LFTB has received considerable negative media coverage since 2012 (Yadavalli and Jones ), results of this research indicate that the inclusion of LFTB up to 20% could lend many positive quality characteristics to both fresh and cooked ground beef patties. Decreased lipid oxidation along with improved fresh color could result in a product with greater quality attributes, especially a more appealing color to consumers. With no negative effects on cooked color or cooking loss and the potential for increased tenderness, LFTB inclusion is a viable way to produce a desirable product while ensuring more complete utilization of beef carcasses.

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Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Cited by 30 publications

References 25 publications

Effect of ammonium hydroxide on quality of meat products

Effect of ammonium hydroxide on quality of meat products

Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

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